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Cultivating "gourmet weeds": what looks like parsley is actually a wild green and one of my favorites: ground elder. Tastes great raw on salads and cooked in risotto, quiche and many dishes. 

I cut my patches often so I can keep harvesting the tender new growth year round. In winter it goes dormant and in the spring the rhizomes send an abundance of fresh shoots. 

Some gardeners see it as a weed to be eradicated, but I find it a lovely ground cover and nutritious food that's easy to care for, so it's welcome in my garden. 

Have you tried it? It's not really available for buying so you will need to find a place where it grows wild near you.

Invisible Gardener. Regen practices. Degen research. Building StatelessDAO open source co-ops. Pixeloodles & Degenomemetics:  https://zora.co/@invisiblegardener

I just made a green tomato salsa and had it on steamed potato as a kind of soupy sauce! Put the rest into jars to eat this week. It was surprisingly delicious - made it with green tomato, onion, chilli, cinnamon sticks while it was cooking and a bit of sugar.

yes I put in a big bit of cinnamon bark for cooking then took it out so it was nice and subtle

Adding cinnamon is an interesting tip! I'm getting a second round of tomatoes I might need to harvest while still green and can try it. My soup here was potato and onion that I made a lot and I'm now eating while varying the dressings... another wild green I added to this was purslane, turned out quite yummy.